We encourage you to post your questions about kitchen knives here. We can give you help choosing a knife.
Fri Mar 28, 2014 9:23 pm
Adam Marr wrote:Neither the Glestain or Fujiwara are single beveled.
There you have it!
Fri Mar 28, 2014 11:36 pm
Get a Deba. They tend to be pricey. But you can find makers that do great work with ginsanko or other stainless. I have a tanaka and other cheap one. Lights out difference. If you have budget. Try the option that mark recommends.
Cleaning fish I usually find myself. With only one knife. And debas are made for punishment and they can endure itm
Fri Mar 28, 2014 11:53 pm
there are plenty of videos on the video section in the forums that illustrate proper technique using a deba. they have it pretty figured out.
Just size and budget will be in question.
Sun Mar 30, 2014 4:48 am
I agree with the others about purchasing a Deba. I used to just use a victorinox that was given to me with a 50/50 bevel but now I can never turn back to it. It may not be what your used to, but I cannot prefer a better suited fillet knife. That being said, Deba's are not for hacking, and are to be used with care. Most fish I break down with my Suisin Inox Deba, and than finish the fillet (trimming, de-boning) with my Hankotsu. But like I said, nothing works as well as a single-bevel/edge knife when going for yield and a great looking fillet.
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